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Nozizwe’s Two-Ingredient Super Stupendous Simple Sriracha Baked Ribs

March 4, 2013
Talk about juxtaposition. I’m a devoted vegetarian who is cray cray about ribs. You see, I can go months without meat, but fold like origami if a good rib is waved in front of me. The cray began more than a dozen years ago during multiple assignments  all over Texas.
Sure I  have tried ribs in Southern California, mostly in San Diego.  I used to make regular pilgrimages to a place in downtown San Diego that featured a huge mural of the owner. I also favorited a joint  called Huffman’s in  Southeast San Diego. I even ran into Chris Rock at a rib restaurant in Pacific Beach, mid bite.  I don’t remember the name and it was not Tony Roma’s because national chains don’t really count.
For my money the Lone Star State stands alone when it comes to rib deliciousness. Dallas. Houston. El Paso. My first rib  was consumed at a joint in a small town where mama made ribs in the front while baby played in a crib in the back.
 At the top of my yum list is  Ironworks in Austin. In fact my travel routine used to be that before I would even check into a hotel, I headed to Ironworks. The staff there  told me that Jay Leno loved the ribs so much that he had them shipped to Cali on the regular.
But restaurant ribs are expensive. I tried the grocery store versions. Too greasy.
That’s why I tried making my own to satisfying results. No, you don’t get the smoked thing, but they are still smokin’ hot, considering.
In the past I have pan seared the ribs. Smothered the ribs with onions and a cavalcade of spices. The ribs turned out well. But Super Stupendous Simple Sriracha Ribs  have convinced me that the key to flavor is the slow baking of the ribs and smothering them with a powerful sauce. I did say that this recipe was super simple. No fancy ingredients required. The day I made it, there was a request on the table for ribs. I had  sriracha and salt. Frankly was amazed by how well it turned out.
I am sure that purists may not take to my ribs. But then they don’t have to. I have just found this to be an easy way to have ribs at home.
You can scale it up or scale it down. Wanna make two ribs. Just use two pinches of salt and two tablespoons of sriracha. Boom. It’s that easy.
8 pinches  salt
8 tsp  Sriracha
8 beef ribs
Prep Time: less than 5 minutes Bake Time: 4 hours

  1. Pre-heat your oven to 250 degrees
  2. Sprinkle each rib with a pinch  of salt. Then rub it in.
  3. Slather each rib with one teaspoon of Sriracha
  4. Place in baking pan and cover with aluminum foil. Bake, on the rack closest to the middle of the oven,  for three  and a half hours.
  5. Bake for an additional half hour uncovered.
  6. Boom! Get ready to feast on your very own Super Stupendous Simple Sriracha Ribs

Mayo infused potato salad and sugary beans are frequent rib companions, but since the ribs are decadent enough as it is, I like to pair ribs with healthier fare. There is nothing more delicious than a baked sweet potato. Plain. Steamed brocolli is good too. Remember, I like juxtaposition.

Tell me how yours turned out,

Shine on

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